Grand Hotel Les Trois Rois

LookBook SPECIALEDITION JULY2022 Hoteliersguild

History&Reputation Grand hôtel Les trois rois

Editorial

Frank M. Pfaller

ear Members and Friends,

Th i s s p e c i a l e d i t i o n Lo o k B o o k i s dedicated to our HoteliersGuild member Philippe Clarinval, his ownership and the team at the amazing Grand Hôtel Les Trois Rois, Basel, Switzerland. And, of course, to pay tribute to a true Grand Hôtel that more than lives up to its prodigious credo:

Rich in history. Young at Heart. Best of luck in your new position Philippe! Definition of a Grand Hôtel: “a well-equipped o r i m p o s i n g h o te l u s u a l l y h av i n g a n international clientele.” But what makes a Grand Hôtel today? There is no doubt that running a luxury hotel is a demanding task, especially in today's volatile time and markets. But if you strike the right balance, it can also be very rewarding.

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winter season, it would therefore be worth considering a “spa&beauty" “mini-boutique" in the rooms with in-room spa products - from bath oils and salts, shower oils, moisturisers, collagen mask, hair masks, anti-ageing cream for him and her, special gels to relieve inflammation of the legs, aromatherapy for the room and bathroom (natural), special spray pillows (organic / natural). All products are payable after use. Consumers will show different habits & expectations and especially discerning luxury travellers will pay more attention to the location of the hotel when it comes to overcrowded places, size of bathrooms and restaurant capacity, in-room dining facilities and hygienic security measures.

Here's a look at some of the challenges and opportunities for luxury hotels dealing with a rather hostile global economic climate.

Some opportune thoughts, especially with regard to further possible restrictions - or simply because it is convenient to do so: Couldn’t luxury breakfast buffets be replaced by innovative in-room dining experiences?

Luxury hotels, not only in Europe, are still heavily dependent on the national market segment due to the situation created by the pandemic and the chaotic air travel situation. Even though the pandemic has weakened significantly, luxury hotels will have to earn the trust of guests again, including loyal returning guests. And looking ahead to autumn and winter, our guests will again increasingly demand very clear information about the measures we are taking.

Top luxury suites can be turned into the most exclusive fine dining experience by the Chef with different cuisine themes …or ‘sell’ them longer term as pop-up spaces to luxury fashion or watch brands…and of course let's winterise our top outdoor spot e.g. as Oyster Bar! All with the aim of creating opportunities to keep our guests in the house, to provide them with more exclusive offers and to generate additional income.

As we know, in urban hotels spas and wellness have never been an important revenue for luxury hotels, but over the past year and beyond, especially leisure destinations luxury resorts saw a steep decline in wellness service, as spas and wellness spaces posed major contamination threats. In preparation for the

True luxury has always been at the forefront of innovation. It should not depend on the desires or needs of "consumers", nor should it be limited by the traditional concept of utility and competitiveness, with the risk of stifling creativity. Luxury brands are pioneers, not followers! And sustainable luxury is more innovative than ever!

Op-ed

Philippe Clarinval

It was after the second Covid-19 wave, that I left the Carlton Hotel in St. Moritz to concentrate on my doctoral thesis on strategic alignment in the luxury hospitality industry. I felt that there must be a way to get out of the mess, the whole service industry has gotten itself into during and shortly after the pandemic. Many employees have left the industry and many corporate hotels fell back into the trap of pursuing only quarterly results. I wanted to investigate the phenomenon and wondered how can enterprises survive or barely keep their heads above water or – on the other side – find a way to reinvent themselves to thrive in the future with cohesive teams?

an incredible heritage. But General Manager overwhelming as this responsibility Grand Hôtel Les Trois Rois may seem, it does not stun me into awe-struck paralysis but rather inspires me to act. Yes, the Les Trois Rois is a Grand Hotel par excellence. Yes, its architecture, its attention to detail, its culinary art, and exemplary commitment of the owner all add to its legendary reputation. But apart from its glorious past and present, Les Trois Rois is a beacon that guides many people into their future. This hotel is a living place with people in its heart who pursue a shared passion and live its timeless credo “Rich in History, young at heart”.

Discussions with fellow GMs and CEOs revealed that some teams lose their shared vision and purpose over time or, more tragically, never have been made aware that such vision and purpose existed in their company. What also became clear was that the well aligned organisations succeed best. In other words: hotels that have both purpose and vision and involve their employees in supporting this future-oriented strategy while creating an encouraging company culture are the fittest to survive in an uncertain and volatile environment.

Nobody can change the history of a hotel, much less one steeped in tradition, as it is part of its DNA, but for me it essential to take the history on board and shape the future by living the core values and the purpose. Purpose and vision always root in emotions. They must, because how else can we excite people and kindle their passion? Guests and employees entrust us with their most valuable asset, their time, and we as hosts and employers must not only treat it with care and respect but enrich it. Make their time with us count. And this is not a matter of leading a 5-star Grand Hotel or a modest B&B. We all have many ways of making our guests and employees happy, be it with seamless service for the first or a trusting and supportive work environment for the latter. We all can be an inspiration for both.

And not only to survive, I sensed, but to thrive and to evolve into true clusters of excellence. These insights made me feel a pang of excitement and I knew: I wanted to lead my own hotel team again. Moreover, I n e e d e d to – because as many of you know: once a hotelier, always a hotelier. Be it fate or serendipity, but when I received the call of the board and the owners of the illustrious Grand Hotel Les Trois Rois in Basel, Switzerland, I knew that my prayers have been heard: I had a new baby to take care of! Like any proud dad I know that my baby is really special. The privately owned Les Trois Rois is a true landmark in the European Grande Hotellerie. Dating back to 1681, it makes me the keeper of

I always ask myself how have I contributed to this inspiration today and how have I made a positive difference in other peoples’ lives or catalyzed new behaviours? Have we merely served our guest and managed our team today, or have we been a source of genuine care and enriching inspiration? With all that in mind, I shaped my vision for the Grand Hotel Les Trois Rois which is to honor and strengthen its outstanding reputation by intertwining its heritage, tradition, excellence, and professionalism with heartfelt hospitality.

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Welcome GRAND HÔTEL LES TROIS ROIS BASEL

Grand Hotel Les Trois Rois - Rich in history, young at heart.

GRANDHOTEL

L The Grand Hotel Les Trois Rois lies at the very heart of the city of Basel. At the exact spot where, in the Middle Ages, the ships docked at the salt tower in order to transport that much sought-after product down the Rhine and out into the wide world. With a history stretching back over three centuries, our Grand Hotel has one of the richest traditions in Europe. The historical structure of the building constructed in 1844 was restored with a great deal of attention to detail. That obligates and inspires us: our guests experience hospitality and exquisite delicacies in a lively setting, which combines natural elegance with luxury. Discover Basel the city of arts and culture, the tri-border area and the charm of our region. Allow yourself to be pampered – to make your stay in our small cosmopolitan city unforgettable.

FEELING AT HOME 101 rooms and suites are at the disposal of our guests. They meet every requirement and combine history with the latest comfort. From the King Rooms through to the luxurious Suite Les Trois Rois in the Art Deco style: you will be completely comfortable in any of our elegantly furnished guest rooms. On the one hand, they offer a warm and classical ambiance. On

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the other, there is our dedicated team of employees who are always there to listen to your questions and who infuse our house with its special glow. Because we know: true hospitality means always feeling welcome.

THE LIBRARY

VILLA CHIVA

VENERABLE HISTORY Founded in 1681 as a manor house, converted into a Grand Hotel in 1844 and completely renovated in 2006, the venerable hotel looks back on a history rich in tradition and of great interest.

ENCHANTING PRIVACY Enchanted by dark woods, majestic chandeliers, scarlet wallpaper with Moorish frescoes as well as lavishly gilded arches and ceiling frescoes and the opulent floral decorations from the hotel's own flower boutique Fleurs des Rois. Guests can choose between 101 individually designed rooms and suites, whether in neoclassical or art deco style. Many of the light-flooded guest rooms offer an outstanding and everchanging view of the Rhine and Basel's old town.

dream suites

MEETING IN STYLE

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CUISINE

At HoteliersGuild we are proud to

count with the support of some of the

most established Chefs around the globe, members of Chefs Chapter.

We promote ‘Sustainable Cuisine’ as an environmentally sustainable food system t h a t u s e s fo o d p r o d u c t s g r ow n , harvested, processed, packaged and shipped or distributed with the minimal environmental impact. These boundaries typically mean of course products meeting the criteria are local or organic, wherever possible. Whether it's cooking green or reducing food waste, everyone can and should take steps toward having a sustainable kitchen and help to take better care of our planet. Even ten years ago, the idea of sustainability wasn’t taken so seriously. But, sustainability and consciousness about the environment among the general population has increased and the idea has become global today.

Chef de Cuisine, Peter Knogl is the host in the Cheval Blanc. The team of the Cheval Blanc now ranks among the top 100 restaurants in the world, thanks to its creations in which French haute cuisine is enriched with Mediterranean and Asian influences – and has been awarded 3 stars in the Michelin Guide and 19 Gault Millau points.

“

Yes, my cuisine is a real medley a real medley of Mediterranean, Asian and French haute cuisine. My presentation is traditional but you can find the flavours and tastes of various kinds of cuisine in my dishes. In this way you can experience a new and original integration of flavours.

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PHILOSOPHY The essential element of a dish is taste. Nothing can compare with the sheer joy of taste when it comes to eating. My greatest enjoyment: to select high quality products and then prepare them. My greatest pleasure: to indulge my guests with a cuisine full of shape and colour, full of taste and sun. Generally speaking, the essential ingredient is the sauce. With a sauce you can manipulate any dish and control the flavours more effectively. To my mind, this is really essential.

“

Amuse bouche Champignons & Pata Negra

Oysters Panzu Mandar

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Japanese Wagyu Beef Entrecôte, Okra & Aubergine

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Next to the Cheval Blanc is the Brasserie Les Trois Rois with 15 Gault Millau points. There we serve you with Swiss and French brasserie specialities with ingredients fresh from the market which bear testimony to the richness of the regional produce.

Culinary Journey

The Bar, award winning under the hospices of chef de bar Thomas Huhn offers subtly composed drinks and exquisite canapés from the kitchen. Live piano music and the classic afternoon tea enhance the pleasant setting of this popular meeting place in the middle of Basel. And the Salon du Cigare welcomes cigar aficionados to relaxed enjoyment and a peaceful end to the day in a cosy atmosphere with a view over the Rhine.

Summer in the city Stylish river retreat

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